Réjasse Barbara, Lamare Sylvain, Legoy Marie-Dominique, Besson Thierry
Laboratoire de Biotechnologies et Chimie Bioorganique, CNRS FRE-2766, UFR Sciences Fondamentales et Sciences pour l'Ingénieur, Bâtiment Marie Curie, Université de la Rochelle, F-17042, La Rochelle cedex 1, France.
Org Biomol Chem. 2004 Apr 7;2(7):1086-9. doi: 10.1039/b401145g. Epub 2004 Mar 10.
The influence of microwave heating on the stability of immobilized Candida antarctica lipase B was studied at 100 degrees in an organic medium. The microwave radiation was carried out before enzymatic reaction (storage conditions) or during the enzymatic catalysis (use conditions). In both cases, enzymatic stability was higher under microwave heating than under conventional thermal heating, in strictly identical operating conditions. Furthermore, the gain of enzymatic stability under microwave heating appears to be higher in a more polar solvent, which interacts strongly with the microwave field. Our results suggest that microwave radiation has an effect, not related to temperature, on the process of enzymatic inactivation.
在有机介质中于100摄氏度研究了微波加热对固定化南极假丝酵母脂肪酶B稳定性的影响。微波辐射在酶促反应之前（储存条件）或酶促催化过程中（使用条件）进行。在两种情况下，在完全相同的操作条件下，微波加热下的酶稳定性高于传统热加热下的酶稳定性。此外，在极性更强的溶剂中，微波加热下酶稳定性的提高似乎更大，这种溶剂与微波场强烈相互作用。我们的结果表明，微波辐射对酶失活过程有与温度无关的影响。
